MVP-001 Food Fundamentals and Chemistry
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35 learners
What you'll learn
This course includes
- 21.5 hours of video
- Certificate of completion
- Access on mobile and TV
Course content
1 modules • 41 lessons • 21.5 hours of video
MVP-001 Food Fundamentals and Chemistry
41 lessons
• 21.5 hours
MVP-001 Food Fundamentals and Chemistry
41 lessons
• 21.5 hours
- Management of Solid Waste in food industry 35:38
- Chemical Analysis of Foods 47:15
- Minerals in Food 26:40
- Food Drying and Dehydration 32:51
- Packaging materials and forms used for food 33:58
- Physical analysis of foods 40:06
- Enzymes and their utilization in food industry 35:21
- Food Contamination and Spoilage 30:54
- Packaging Techniques and machines used for food 29:53
- Proteins structure : classification and properties 32:19
- Water in Food : Structure, Properties and Role In Health and Food 38:50
- Low Temperature Preservation of Foods 38:26
- Food Additives 30:15
- Basics of Fish and Egg 33:07
- Basics of Milk and Milk Products 40:03
- Cereal and Legume Foods 33:36
- LIPIDS- Structure, Properties & applications 24:59
- Comfort Foods, Health Foods, Nutraceuticals, Traditional Indian Foods, Infant Foods (Other Foods) 21:48
- Meat and Meat Products 30:09
- Food From Horticultural Crops 24:15
- Ayurvedic Medicinal Foods, Honey,Genetically Modified Foods and Organic Foods 31:22
- Food Basics 39:27
- LIPIDS: Properties & Deteriorative Changes 29:21
- MVP-001 Food Fundamentals & Chemistry- Intro Video 02:59
- Food Additives : Preservatives, Antioxidants, Acidulants and Miscellanous 30:06
- Carbohydrates Part-2 : Food Processing and Nutritional Aspects 34:41
- Instrumentation in Food Analysis 43:17
- Spectroscopic and Hyphenated Techniques 35:02
- Carbohydrates Part-1 : Structure and Physicochemical properties 37:28
- Minimal Processing of Foods 27:57
- Water Soluble Vitamins 29:51
- Fat Soluble Vitamines 25:46
- Basics of Food safety 28:11
- Sensory Evaluation of Food 24:32
- Sampling Part-1 24:52
- Sampling Part-2 22:41
- Instrumentation in Food Analysis: Chromatographic Techniques 43:17
- Novel Food Processing: Technologies 42:44
- Food Packaging and Labelling Regulations 34:07
- Management of Liquid Wastes in Food Industry 31:51
- Thermal Processing 28:23
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